Welcome to Podcast One. We hope you'll support our sponsors who bring you these podcasts absolutely free and with limited interruptions. And of course, we appreciate you listening to this show, which will get started in just a second.

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Podcast One presents Starving for Attention with Richard Blaze, an entertaining behind-the-scenes look at the world of food.

Where you'll hear from anyone and everyone in the culinary industry, including restaurateurs, TV hosts, famous chefs, producers of your favorite cooking shows, and many more.

Now, here's your host, Richard Blaze.

Hey, everyone. This is Starving for Attention, a podcast devoted to shining a light on the nooks

and crevices of the food world. We're going to get under that crackly charred and sweet

surface of the proverbial creme brulee that is the food world. And we're going to get to

that unctious, creamy creamy custody center of it all

although i you know i don't think you want your creme brulee to be unctious no we looked it up no because i

think unctious means oily and greasy yeah so if you had an unctious creme brule that would be a

horrible thing something went wrong it would be it be bad. It sounded good, though.

It is a word that gets used a lot in food television.

We're going to be talking to everybody who's anybody and maybe even a few nobodies.

Speaking of which, I'm Richard Blaze, your host, and I'm joined in the walk-in today.

And that's right, Kitchen Speak, the Walk-in for a place, a gossipy safe place.

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